Put on by Food Blogger Connect, the students feasted on Middle-Eastern food and high-end Asian each night of the two-day workshop. The second day featured photography and recipe writing tips by Ellen Silverman and Martha Holmberg.
Why do so many recipes fail to specify the amount of salt? Why do recipes say to season with salt when you can’t know if you’re adding the right amount? Why do recipes say to add salt at the wrong time?
As you know, I have opinions on recipe writing, and specifying salt is no exception. Here’s my take on where many recipes go wrong, and how to fix them:
1. Adding “to taste” to salt in the ingredients list. The ingredients list comes before
A guest post by Kitty Morse
As a cookbook writer with nine books under my belt, I always harbored a desire to write a memoir centered around Dar Zitoun, the riad that my father willed my brothers and me 50 miles south of my native Casablanca. I fantasized about writing my own story, free of editorial constraints such as word counts. But how? I was just a cookbook writer.
Frances Mayes’ bestselling Under the Tuscan Sun provided the impetus I sought. Her stories of restoring a Tuscan farmhouse struck me as similar to those I experienced at Dar Zitoun. I too was living on two continents and learning to deal with
Whatever the reason, it’s always exciting to see a new crop of magazines. Here’s a short list of what emerged recently, followed by tips on how to pitch:
- Alo. A Middle Eastern lifestyle and culture magazine with a food section.
- ACQTaste (As in “Acquired Taste”). A Canadian journal of food culture and lifestyle, focusing on chefs and restaurants, not necessarily in Canada. A recent issue focused on New York food artisans and chefs.
- Cherry Bombe. Here is a bi-annual magazine that celebrates women, high fashion, art and food. Issue one includes articles on food stylist Victoria Granof, pit master
A while ago I decided to start sharing links from my quarterly newsletter.
The post was so successful, ricocheting around Twitter and Facebook, that I’ve decided to post a list after each newsletter comes out.
So, in the meantime, sign up for the Will Write for Food newsletter. You’ll get only four emails per year, with the next one at the end of September. It’s filled with useful info for food
My point was that cooking is an activity, so we need direct language that shows action. Active verbs are the ticket, an effective and efficient way to show movement.
In these examples below, you won’t find a whiff of passive voice. There is also no use of “you,” which some readers found objectionable. Others pointed out that active verbs are imperative, where the writer commands readers to action by implication. (Haven’t you always wanted to command?)
I plucked these examples from my bookshelf. Note how many verbs writers crams into a paragraph. It’s like watching a movie, sports event or ballet:
1. Julia Child
Scoop (peppers) into mixing bowl. Spread both sides of the bread with
In every writing class or book about writing, it says: Avoid passive voice. (Passive voice is when you don’t identify the person or thing doing the action. It’s considered lazy and imprecise, everything that recipe writing is not.)
I do my best to remove it when I edit. Yet I read dozens of published recipe instructions like this in